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Toad in a Hole

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By Linda Everett and Richard Perry

Posted July 23rd, 2007

This article is reprinted with permission from Retro Breakfast: Memorable Meals Morning, Noon, or Night (Retro Series), by Linda Everett, (2004, Collectors Press)

Retro Breakfast: Memorable Meals Morning, Noon, or Night (Retro Series)

Servings:	4
Author Notes:	If you're a lover of breakfasts, especially the kind you get at classic 50s type diners and truckstops, then this book will be right up your alley. You'll start your morning right from here on out with these easy to make recipes for breakfasts (of course, there's nothing to stop you from eating breakfast for lunch or dinner as well).
Ingredients:	8 slices thick, good white bread (homemade is great) 8 strips bacon 8 large eggs 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
Instructions:	Use a 2-inch cookie or biscuit cutter to cut a hole out of the center of each slice of bread. Set aside the cutout holes. Fry bacon in a large skillet until crisp, about 7 or 8 minutes. Drain on paper towels and keep warm. Drain off all but a 1/4 inch of the bacon grease from the pan. Return the skillet to medium heat and add in as many bread slices as will comfortably fit. Break an egg into each hole and cook until the egg whites are set, about 1 minute. Take your spatula and carefully flip over the bread/eggs. Cook until done to your liking, an additional minute for over easy, 2 to 3 minutes for firm. Bread should be lightly toasted on both sides. Season with salt and pepper. Toast the cut out rounds and serve 2 "toads" to each person balancing the rounds over each hole so it looks like the egg is hiding, (Okay, so use your imagination!) Serve with 2 slices of bacon alongside.